Please join us at Barbacoa as we ring in the New Year. We have a very special Masquerade Ball. There will music, dancing, and a dynamic four course meal.
We Have Three Seating’s In The Restaurant. They Are As Follows:
5:00/5:30 First Seating Price Is: $75.00 Per Person
7:00/7:30 Second Seating Price Is: $75.00 Per Person
9:00/9:30 Third Seating Price Is: $85.00 Per Person
BAR AND MASQUERADE: $25.00 TICKET PRICE INCLUDES HATS, MASKS, PARTY FAVORS AND TWO DRINK TICKETS
ALL RESTAURANT GUESTS ARE INVITED TO MASQUERADE AT NO EXTRA COST. (Drink Tickets Not Included)
The Menu Is A Special Four Course Meal (See below). 1st & 2nd Seating is Limited To Two Hours. Third Seating Pricing Includes Champagne And Party Favors To Ring In The New Year
CANCELLATION POLICY: Cancellations Must Be Made By December 29 To Avoid A $25.00 Per Person Cancellation Fee.
BEGINNING
Anise Prawns on grilled country crostini
MIDDLE
(Choice of)
Warm Bosh Pear stuffed with Spanish Monje Cheese over mixed greens with roast hazelnut vinaigrette & maple balsamic drizzle
OR
Langostino Bisque with cognac & paprika oil
ALMOST THE END
PEPPERED ANTELOPE LOIN
With fingerling potato puree & Zinfandel Huckleberry sauce
CHILEAN SEABASS
Pan roasted with accents of crab and lobster over squid ink pasta with a corn & vanilla sauce
DUCK TWO WAY
Duck leg confit presented with a black berry grappa emulsion; breast wrapped in puff pastry with pear sauce
SEAFOOD BOUILABASE
Fresh Ahi, Swordfish, clams, mussels, scallops, & calamari in a vegetable saffron tomato broth served in a giant crusty bread bowl
LAMB THREE WAY
Colorado Lamb Chop, Braised Lamb Loin, & Lamb Osso Bucco filled ravioli served in a three bean cassoulet & Barolo Jus
“HOT ROCK” FILET
C.A.B. filet mignon served on super heated river rock with a cognac green peppercorn sauce
THE END (CHOICE OF)
Chocolate Brioche Bread Pudding with bourbon crème anglaise & vanilla bean ice cream
Warm Pineapple Rum upside cake with Pina Colada Gelato
Banana’s Foster Crème Brulee with Banana Doughnuts
Chocolate hazelnut Gran Marnier Mousse
Barbacoa 276 Bobwhite Court Boise ID 83706
(208) 338-5000
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For those not familiar with the Barbacoa style of cooking, here is a brief explanation.
Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see carne de chango and carne al pastor). Pork cooked in this manner is generally referred to as carnitas rather than barbacoa.
Throughout Mexico, from pre-Mexican times to the present, barbacoa (the name derives from the Caribbean indigenous Taino barabicu) was the original Mexican barbecue, utilizing the many and varied moles (pronounced “mol-ehs”, from Nahuatl molli) and salsa de molcajete, which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa style of cooking.
Barbacoa has its origins in all the countries that Tainos inhabited, not just Mexico. The Tainos were pre-Columbus Indians located in the Caribbeans.
So there you have it. Just another place to visit over the Holiday Season and, in this case, for New Year’s Eve. Good luck!! Cheers.
Boise Foodie Guild 